Monday, September 30, 2013

Caramel Apple Upside Down Pie

When I saw a
recipe for an upside down apple pie on the Taste of Home website, I knew that I
had to try it.The idea of caramel and
pecan topping on a pie that is built in reverse was just too intriguing to pass
up.The original recipe can be found here.I made some adjustments based upon what I
like in an apple pie – a bit of citrus, a mixture of apples, and a bit less
sugar.I also took photos along the way
so you could see exactly how it was done.Using packaged crust (Honestly, who has the time to make crust?) it was
really a lot easier than I thought it would be.The end result was delicious.I will definitely be making this again.

Caramel
Apple Upside Down Pie

CRUST:

Your choice, go
crazy. I used Pillsbury Ready-Crust.

PECAN TOPPING:

4 tablespoons
butter, melted

1/2 cup packed dark brown
sugar

1/2 cup roughly chopped
pecans

APPLE FILLING:

1-1/2 pounds
Jonathan apples, peeled, sliced 1/8” thick

1-1/2 pounds Granny
Smith apples, peeled, sliced 1/8” thick

1/2 cup granulated sugar

2 tablespoons
butter, melted

1/3 cup all-purpose
flour

Zest of ½ lemon

1 teaspoon freshly
squeezed lemon juice

3/4 teaspoon ground
cinnamon

1/4 teaspoon freshly
ground nutmeg

GLAZE:

1/2 cup
confectioners' sugar

2 to 3 teaspoons
orange juice

DIRECTIONS:

Line a 9-in.
deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat
the foil with cooking spray. (I only had regular foil, so I used two pieces.)

This looks amazing! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/10/try-new-recipe-tuesday-october-8.html